Grease a 15x10x1" jelly roll pan and line with parchment paper. Grease and flour the paper.

Combine the cake mix, eggs, yogurt and vegetable oil and beat until well blended.

Spread the batter into the pan (there will be some batter left over). Tap the pan gently on a flat surface to remove any trapped air bubbles.

Bake for 15 minutes (at the recommended temperature on the box cake) or until a toothpick inserted in middle comes out clean.

Spread a clean kitchen towel out on the counter-top and cover with a sheet of parchment paper that is larger than the cake.

Dust the parchment paper with powdered sugar.

Carefully flip the cake from the pan onto prepared parchment paper. Remove pan and parchment paper used during baking.

Starting at a short end, roll up the cake with the parchment paper and towel inside. Place on a wire rack to cool for 25-30 minutes.

In a large bowl, cream the butter and add vanilla (and red food coloring if desired).

Mix in the sugar one cup at a time. Then beat in the milk, mixing until fluffy.

Unroll cake, removing paper and towel (cracks and breaks should fit back together when you re-roll).

Spread the butter cream icing on the cake and roll back up. Refrigerate at least 30 minutes.

Mix together the whipped topping and dry pudding mix until well mixed.

Place roll on a serving plate.

Spread topping mixture all over roll and sprinkle with candy decorations.

Refrigerate for at least 2 hours.

Cut into slices and serve.